Rich cocoa brownies studded with creamy white baking chips, baked in a 13-by-9-inch pan and cut into about 36 squares.
These brownies pair deep cocoa flavor with sweet white chips. Cool the pan completely before cutting so the squares hold together.
Helpful Tips
- Let the brownies cool completely before cutting for clean, even squares.
- For a dessert platter, cut some of the brownies into triangles or small rectangles.
- Use a 13 × 9-inch pan so the batter bakes at the intended thickness.
THE RECIPE
Hershey’s White Chip Brownies
Prep15 min
Bake25 min
CoolAbout 2 hr
YieldAbout 36 brownies
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Grease a 13 × 9 × 2-inch baking pan.
- Beat the eggs in a large bowl until foamy. Gradually beat in the sugar. Add the melted butter and vanilla and beat until blended. Stir together the flour, cocoa, baking powder, and salt; add to the egg mixture and beat until blended. Stir in the white chips and spread the batter in the prepared pan.
- Bake for 25 to 30 minutes, or until the brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack, then cut into squares.
Frequently Asked Questions
How many brownies does this recipe make?
It makes about 36 brownies.
What size pan should I use?
Use a 13 × 9 × 2-inch baking pan.
How long should the brownies cool?
Cool them completely in the pan on a wire rack; the cookbook lists about 2 hours.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.